Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, prawn and avocado risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Prawn and Avocado Risotto is only one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Prawn and Avocado Risotto is something that I’ve loved my whole life.
When rice is fully cooked, fold in mashed avocado mixture, parmesan cheese, and parsley until well combined. Fold in the shrimp and diced avocados into the risotto. Season the risotto with salt and white pepper.
To begin with this recipe, we must first prepare a few components. You can cook prawn and avocado risotto using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Prawn and Avocado Risotto:
- Make ready Dash olive oil
- Get 1 teaspoon butter
- Get 1 onion diced
- Take 3 cloves garlic thinly diced
- Get 2 teaspoons dried thyme
- Prepare 1 and 1/2 cups Aborio rice or risotto rice
- Take 1/2 cup dry white wine
- Prepare 6 cups hot vegetable stock
- Take 500 grams shelled, drained prawn meat
- Take 1/4 teaspoon ground saffron
- Get to taste Salt/pepper
- Make ready 2 very ripe avocados, sliced
- Take Parmasen to serve
The prawns are added towards the end so as not to overcook. Parmesan is mixed through to provide a wonderful creamy rice mixture. Finally, avocado is mixed through and chives are used to garnish. This risotto is quite simple to make.
Steps to make Prawn and Avocado Risotto:
- On the stovetop, heat oil and butter on a low heat and cook your onion and garlic until fragrent
- In the meantime, in a separate pot, boil you stock. When boiled, lower heat to keep stock on a low rolling boil.
- Place in the rice and thyme in with the onion + garlic. Stir for 3-4 minutes. Increase temperature to med/high heat and pour in wine stirring continuously.
- When wine is absorbed, add 1 X ladle of your hot stock. Stir through until absorbed. Repeat until you have 2 X ladles of stock left in reserve. Although this takes a little bit of time, there is no way to rush this - adding too much stock before absorption can lead to mushy rice.
- When you have (approx) 2 ladels of hot stock left, add your raw, deveined and shelled prawns. At this time, and your saffron also. Continue mixing through your final ladles of stock.
- When you have used all you stock, your prawns should be cooked. Although this may vary depending on prawn size. Cut one open to check + cook longer of necessary.
- When you have confirmed prawns are cooked, sample, and adjust for salt (if home-made/low sodium vegetable stock was used) and pepper.
- Serve into bowls and top with sliced avocado and parmesan cheese. Mix avocado through with your fork and enjoy!
The avocado takes the place of the butter, and adds some good fats to make it a bit healthier than traditional risotto. You do still have to stand at the stove stirring forever and a day, but this Avocado Shrimp Risotto really is worth it…. How to make Avocado Shrimp Risotto. Heat seafood stock over low heat in a small sauce pan. Stir in the parmesan, then cover and remove from the heat.
So that is going to wrap this up with this special food prawn and avocado risotto recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
